Serves 4
65 min
West African-Inspired Spicy Peanut and Chicken Stew
Recipe GLPRb86e7f35b73adc
A vibrant, aromatic one-pot stew combining tender chicken drumsticks with creamy peanut butter, coconut, and sweet potatoes. Warming spices like fresh ginger, garlic, and scotch bonnet chilli create a rich, complex heat balanced by sweet vegetables and kidney beans. Perfect for serving with lime wedges to brighten each spoonful.
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Ingredients
2 tbsp vegetable oil
8 chicken drumsticks
1 large onion, roughly chopped
5 cm piece fresh ginger, peeled and grated
4 garlic cloves, crushed
1 scotch bonnet chilli, deseeded and finely chopped
2 tbsp tomato purée
75 g creamed coconut
100 g smooth peanut butter
500 g sweet potatoes, peeled and cut into 3 cm chunks
1 red pepper, chopped
400 g tinned kidney beans, drained and rinsed
lime wedges, for serving
Directions
Heat 1 tbsp of the vegetable oil in a large pan or casserole over medium-high heat. Working in batches if necessary, brown the chicken drumsticks on all sides until golden, approximately 8–10 minutes. Transfer the browned chicken to a plate and set aside.
Add the remaining 1 tbsp of oil to the pan and stir in the chopped onion. Cook for about 10 minutes, stirring occasionally and scraping up any browned bits stuck to the bottom of the pan, until the onion becomes soft and golden.
Stir in the grated ginger, crushed garlic, chopped scotch bonnet chilli, and tomato purée. Cook for 2 minutes, stirring constantly, until fragrant and well combined.
Add the creamed coconut and peanut butter to the pan, then pour in 500 ml of water. Stir until the mixture is smooth and evenly blended. Nestle the browned chicken pieces back into the stew, then add the sweet potato chunks and chopped red pepper. Increase heat to bring the liquid to a boil.
Cover the pan with a lid, reduce heat to medium-low, and simmer gently for 15 minutes until the sweet potatoes have begun to soften and the chicken is partially cooked through.
Remove the lid and stir in the drained and rinsed kidney beans. Simmer uncovered for 10–15 minutes more, stirring occasionally, until the sauce thickens and both the chicken and sweet potatoes are tender and fully cooked. The chicken should reach an internal temperature of 165°F.
Taste the stew and adjust the seasoning with salt and pepper as needed. Divide the stew among 4 bowls and serve with lime wedges on the side.
